Eggplant Rice Bowl
Ingredients
Main ingredients
- Tapioca starch 10 g
- Q-One Allulose 1 serving
- Tuna extract 10 g
- Dark soy sauce 10 ml
- Grilled eggplant 200 g
- Konjac rice 100 g
- Rolled oats 30 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
47.07 g
62%
Protein
7.85 g
10%
Fat
9.28 g
28%
Cooking steps
-
1
Dice the eggplant and onion.
-
2
Heat cooking oil in a pan and sauté the onions.
-
3
When the onions become translucent, add the eggplant and stir-fry.
-
4
Add soy sauce, minced garlic, sugar, and pepper, and stir-fry together.
-
5
Once the eggplant is fully cooked, serve it over rice.
